aurora
Tasty Apprentice
Listen up, gentlemen! 
As I strolled through this bustling street market, I smelled these delicious steamed pastries. 
The idea of combining sweet potatoes and taro was so brilliant that after tasting one, I had to recreate these at home. 
Let's start preparing!
Ingredients:
As I strolled through this bustling street market, I smelled these delicious steamed pastries. The idea of combining sweet potatoes and taro was so brilliant that after tasting one, I had to recreate these at home. Let's start preparing!Ingredients:
- 500g sweet potatoes
- 30g desiccated coconut
- 50g pine nuts
- 50g winter melon sugar
- 50g kumquat cake
- 50g candied soybeans
- 300g taro
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp cornstarch or potato starch
Directions:
- Peel, cut and steam the sweet potatoes until cooked. Mash them with the desiccated coconut until a smooth paste forms. Press the mixture into a steaming mold and flatten evenly.
- Dice the winter melon sugar and kumquat cake, then mix them with the pine nuts and candied soybeans. Spread this mixture on top of the sweet potato paste.
- Cut, peel, and thinly shred the taro. Mix the shredded taro with the salt, sugar, and starch until slightly softened. Spread the taro shreds on the cake.
- Place the mold in a steamer and steam for 20 minutes until cooked.
- Unmold the cake, let cool, and decorate with pine nuts, kumquat cake, and candied soybeans before serving.
You may eat these deliciously flavorful and texture-packed handmade steamed sweet potato and taro cakes by themselves or with your preferred dipping sauce. These steamed cakes will definitely please your palate, whether you're in the mood for a salty snack or are searching for a special side dish to go with your dinner. ⸜(。˃ ᵕ ˂ )⸝
Love the sweet potato and taro combo, and the different textures sound amazing 
